New England Clam Chowder is a dish that I should have been making for years. After all I was born in Ipswich, Massachusetts- a place that is famous for its clams! But, to be honest, I always thought that you needed fresh clams to make the chowder and the thought of cleaning and shucking them was more then I was willing to sign up for. However, I have come to learn that chopped clams purchased in a can are all you need to make this delicious dish!
I still live in New England and Clam Chowder is everywhere. So are the recipes!
Last summer I found a recipe for New England Clam Chowder on a local grocery store website and I tried it, changed it around to make it closer to the way that I like my chowder, and have been making it ever since. I wish I had done this a long time ago.
This recipe is easy and fast to make using canned clams and its absolutely delicious. It is the perfect solution for a cold winter dinner.
Don’t forget the oyster crackers!
New England Clam ChowderPrint This
- 1 stick salted butter
- 1 cup yellow onions, diced
- 1/4 cup all purpose flour
- 2- 8 ounce bottles clam juice
- 2 cups yukon gold potatoes, diced. (about 3 large)
- 1 cup whole milk
- 1/2 cup heavy cream
- 2- 6.5 ounce cans chopped clams
- Salt and pepper to taste
Melt the butter in a soup pot over medium low heat. Add the onion and cook until it is translucent, about 3-5 minutes. Do not let the onion brown.
Add the flour and mix well.
Add the clam juice to the pot and whisk with the flour. Stir until the mixture begins to thicken.
Add the the cubed potatoes to the pot. Bring to a boil, then lower the heat and simmer the potatoes until they are tender, about 10 minutes.
Stir in the clams, milk and cream. Combine well and heat through.
Check for seasoning and add salt and pepper to taste.